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Wednesday, March 1, 2017

Joan Nathan’s new cookbook on global Jewish cooking couldn’t be more timely | February 28, 2017

Book review | Cookbooks |Immigration Ban

by Jill Warren Lucas

Joan Nathan, who has won numerous awards for
her cookbooks, is a keynote speaker at UNC’s “Jewish Food in the Global
South” symposium this weekend. Her new book, “King Solomon’s Table: A
Culinary Exploration of Jewish Cooking from Around the World,” will be
published on April 4.
GABRIELA HERMAN

Joan Nathan didn’t expect her book about how the Jewish
diaspora influenced global cuisines – and how those cuisines and local
ingredients affected Jewish cookery – to hit store shelves amid a surge
of anti-Semitism, growing distrust of foreigners and stepped-up
immigration enforcement.

Then again, she never imagined such provocations would end.

“It’s part of a cyclical pattern, a fear of the other,” says Nathan, the award-winning cookbook
author of “King Solomon’s Table: A Culinary Exploration of Jewish
Cooking from Around the World,” which will be published on April 4.

“You’re
not going to change the mind of somebody who doesn’t see you as a human
being,” Nathan said. “All you can do is find like-minded people and try
to not be that way about other people."

Joan Nathan’s new book, “King Solomon’s Table: A Culinary Exploration of
Jewish Cooking from Around the World,” will be published on April 4.
Her 11th collection has a historical overview and thoughtful anecdotes
that precede most recipes
GABRIELA HERMAN